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CASINO ROUGE SEAFOOD FETTUCCINE




Source of Recipe


Chef Michael Loupe of Casino Rouge, Baton Rouge, Louisiana


List of Ingredients




6 oz. lump crabmeat
8 oz. (50-60 count) shrimp, peeled and uncooked
8 oz. crawfish tails
8 oz. scallops
16 oz. fettuccine
2 T. red bell pepper
2 T. green bell pepper
2 T. green onion
2 T. fresh lemon juice
1/4 C. white wine
Lemon pepper

Alfredo Sauce
1 medium onion
2 T. minced garlic
2 T. coarsely chopped fresh basil
1/4 C. freshly grated Parmesan Cheese
1 C. heavy whipping cream

Recipe



For Alfredo Sauce: Saut� onion in butter or olive oil. Add
garlic and basil. Whisk in cream and Parmesan cheese until
smooth.

Cooking Instructions: Saut� scallops in butter or olive oil
until light brown, add shrimp and saut� until pink. Season with
lemon pepper. Add remaining vegetables and white wine and
saut� until tender. Add Alfredo sauce to seafood mixture.

Serve over cooked fettuccine. Garnish with paprika and
basil. Serves 6-8 people.